Homemade Shepherd’s Pie Recipe (with Tips To Make It Perfect!)

I’m sharing my Homemade Shepherd’s Pie made completely from scratch with ground beef instead of lamb, a budget friendly, family sized casserole loaded with healthy vegetables for your St. Patrick’s Day menu.

I finally nailed my Homemade Shepherd’s Pie and people keep calling it the Best Ever Shepherds Pie even though I messed up the first try. I use ground beef so its weekend dinner and not a blowout of a grocery bill, and the mashed top from russet or Yukon Gold potatoes gets those browned edges everyone fights for.

It’s hearty but not heavy, sneaks in healthy stuff and has little surprises that make you go huh thats clever. I write recipes but this one still surprises me every time, youll wanna try it just to see.

Ingredients

• Potatoes provide carbs and fiber, theyre what makes the topping creamy and comforting.
• Ground beef gives rich protein and iron, adds savory depth to the filling too.
• Butter adds fat and silkiness, help brown the mash and taste richer.
• Onion brings sweetness and umami when caramelized, lifts the whole dish.
• Carrots add subtle sweetness fiber and color, they soften as they cook.
• Peas give bright pops of sweetness fiber and vitamins, balances meatiness.
• Cheddar melts for gooey richness, packs sharp flavor and extra protein.
• Tomato paste adds concentrated umami and slight tang, deepens savory sauce.
• Worcestershire boosts meaty savory notes with tangy complexity, its just a splash.

Ingredient Quantities

• 2 lb (900 g) russet or Yukon Gold potatoes (about 4 medium)
• 4 tbsp (55 g) unsalted butter
• 1/2 cup (120 ml) whole milk
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 lb (700 g) ground beef 80% lean
• 1 tbsp olive oil
• 1 large yellow onion
• 2 cloves garlic
• 2 medium carrots
• 1 cup frozen peas
• 2 tbsp tomato paste
• 2 tbsp Worcestershire sauce
• 2 cups low sodium beef broth
• 2 tbsp all purpose flour
• 1 tsp dried thyme
• 1 bay leaf
• 1 cup shredded sharp cheddar cheese (optional)
• 2 tbsp chopped fresh parsley (optional)

How to Make this

1. Preheat oven to 400 F (200 C). Put the potatoes in a big pot, cover with cold water, salt the water and boil until fork tender about 15 to 20 minutes.

2. While the potatoes cook heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots and cook until they start to soften, about 5 minutes. Then toss in the minced garlic and cook 30 seconds more.

3. Add the ground beef, break it up with a spoon and brown until no pink remains. If there is a lot of fat you can drain a little off but leave some for flavor.

4. Stir in the tomato paste, Worcestershire sauce and dried thyme, then sprinkle the flour over everything and stir for a minute so the raw flour cooks. Pour in the beef broth, add the bay leaf, bring to a simmer and let it reduce and thicken about 5 to 8 minutes. Taste and season with salt and pepper. If it seems too thin, simmer a bit longer or whisk a small slurry of flour and cold water and stir it in.

5. Stir the frozen peas into the meat mixture, cook 1 minute just to heat them through, then remove the bay leaf. If the filling looks too salty or too thick adjust with a splash of broth or a pinch more salt.

6. Drain the potatoes well and return them to the pot. Add the butter, warm milk, salt and pepper and mash until mostly smooth. Don’t overwork them or they get gluey. For extra creamy mash use Yukon Gold or warm the milk and butter first.

7. Spoon the meat filling into a 9 by 13 inch baking dish or similar, spread into an even layer. Dollop the mashed potatoes on top and spread to cover, making little peaks with a fork if you like crispy bits.

8. Sprinkle the shredded sharp cheddar on top if using and scatter the chopped parsley. Dot with a bit more butter if you want extra browning.

9. Bake for 20 to 25 minutes until the top is golden and the filling is bubbling. If the top is browning too fast loosely tent with foil.

10. Let the pie rest 10 minutes before serving so it sets up. Serve hot, and hey if you want you can make it a day ahead, refrigerate and bake 30 to 35 minutes from cold.

Equipment Needed

1. Large stockpot (big pot) for boiling the potatoes
2. Colander or fine mesh sieve to drain the potatoes
3. Large skillet (12 inch) for the onion, carrots and beef
4. Wooden spoon or heatproof spatula to break up and stir the meat
5. Potato masher or ricer for the mash
6. Measuring cups and spoons (and a liquid measuring cup if you have one)
7. 9×13 inch baking dish for assembling and baking the pie
8. Chef knife and cutting board for chopping veggies, garlic and parsley

FAQ

Homemade Shepherd’s Pie Recipe (with Tips To Make It Perfect!) Substitutions and Variations

• Potatoes: Swap for sweet potatoes or cauliflower mash. For sweet potatoes use the same 2 lb, roast or boil and mash with the butter and milk called for; expect a sweeter, creamier top so balance the filling seasoning a bit. For cauliflower use about 1.5 lb florets, steam til very tender, drain well and mash with 2 to 4 tbsp milk and butter for body; lower carb but lighter texture.
• Ground beef: Swap for ground lamb 1:1 for a richer, more savory pie, or ground turkey (85/15) 1:1 if you want leaner meat but add 1 tbsp olive oil and an extra 1/2 tsp salt cause it’s milder. For a vegetarian option use 2 cups cooked brown lentils plus 8 oz finely chopped mushrooms to mimic texture, season up front.
• Whole milk: Use half and half (same volume) for a silkier mash, or unsweetened soy or oat milk 1:1 for a dairy free version; if using plant milk add 1 tbsp butter or olive oil to improve mouthfeel if you like.
• Worcestershire sauce: Substitute 2 tbsp low sodium soy sauce plus 1 tsp ketchup or 1 tsp balsamic vinegar for that sweet tang and umami, or use 2 tbsp tamari if gluten free; taste and adjust salt because these are saltier than Worcestershire.

Pro Tips

– Warm the milk and butter before you add them to the potatoes. It mixes in easier and you’ll get silkier mash. Don’t overwork the potatoes though or they’ll turn gluey; a few lumps are fine.

– Brown the beef in batches if you need to. Crowding the pan makes it steam instead of sear and you lose flavor. Scrape up the browned bits when you add the liquid, they’re where most of the taste lives.

– If the filling looks thin, simmer it down to concentrate flavor instead of just adding more flour. For a quick fix, whisk a small flour slurry with cold water and stir it in, then simmer until it thickens and tastes right.

– Make it ahead: assemble, cool, cover and refrigerate up to 24 hours. Bake a bit longer from cold until bubbly. For a crispier top, make little peaks in the mash and dot with butter or sprinkle extra cheese just before baking.

Homemade Shepherd's Pie Recipe (with Tips To Make It Perfect!)

Recipe by Tina Braven

0.0 from 0 votes

I'm sharing my Homemade Shepherd's Pie made completely from scratch with ground beef instead of lamb, a budget friendly, family sized casserole loaded with healthy vegetables for your St. Patrick's Day menu.

Pin

Servings

6

servings

Calories

652

kcal

Equipment: 1. Large stockpot (big pot) for boiling the potatoes
2. Colander or fine mesh sieve to drain the potatoes
3. Large skillet (12 inch) for the onion, carrots and beef
4. Wooden spoon or heatproof spatula to break up and stir the meat
5. Potato masher or ricer for the mash
6. Measuring cups and spoons (and a liquid measuring cup if you have one)
7. 9×13 inch baking dish for assembling and baking the pie
8. Chef knife and cutting board for chopping veggies, garlic and parsley

Ingredients

• 2 lb (900 g) russet or Yukon Gold potatoes (about 4 medium)

• 4 tbsp (55 g) unsalted butter

• 1/2 cup (120 ml) whole milk

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1.5 lb (700 g) ground beef 80% lean

• 1 tbsp olive oil

• 1 large yellow onion

• 2 cloves garlic

• 2 medium carrots

• 1 cup frozen peas

• 2 tbsp tomato paste

• 2 tbsp Worcestershire sauce

• 2 cups low sodium beef broth

• 2 tbsp all purpose flour

• 1 tsp dried thyme

• 1 bay leaf

• 1 cup shredded sharp cheddar cheese (optional)

• 2 tbsp chopped fresh parsley (optional)

Directions

• Preheat oven to 400 F (200 C). Put the potatoes in a big pot, cover with cold water, salt the water and boil until fork tender about 15 to 20 minutes.
• While the potatoes cook heat the olive oil in a large skillet over medium heat. Add the chopped onion and diced carrots and cook until they start to soften, about 5 minutes. Then toss in the minced garlic and cook 30 seconds more.
• Add the ground beef, break it up with a spoon and brown until no pink remains. If there is a lot of fat you can drain a little off but leave some for flavor.
• Stir in the tomato paste, Worcestershire sauce and dried thyme, then sprinkle the flour over everything and stir for a minute so the raw flour cooks. Pour in the beef broth, add the bay leaf, bring to a simmer and let it reduce and thicken about 5 to 8 minutes. Taste and season with salt and pepper. If it seems too thin, simmer a bit longer or whisk a small slurry of flour and cold water and stir it in.
• Stir the frozen peas into the meat mixture, cook 1 minute just to heat them through, then remove the bay leaf. If the filling looks too salty or too thick adjust with a splash of broth or a pinch more salt.
• Drain the potatoes well and return them to the pot. Add the butter, warm milk, salt and pepper and mash until mostly smooth. Don’t overwork them or they get gluey. For extra creamy mash use Yukon Gold or warm the milk and butter first.
• Spoon the meat filling into a 9 by 13 inch baking dish or similar, spread into an even layer. Dollop the mashed potatoes on top and spread to cover, making little peaks with a fork if you like crispy bits.
• Sprinkle the shredded sharp cheddar on top if using and scatter the chopped parsley. Dot with a bit more butter if you want extra browning.
• Bake for 20 to 25 minutes until the top is golden and the filling is bubbling. If the top is browning too fast loosely tent with foil.
• Let the pie rest 10 minutes before serving so it sets up. Serve hot, and hey if you want you can make it a day ahead, refrigerate and bake 30 to 35 minutes from cold.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 480g
• Total number of serves: 6
• Calories: 652kcal
• Fat: 42g
• Saturated Fat: 20g
• Trans Fat: 0.2g
• Polyunsaturated: 4.2g
• Monounsaturated: 17.8g
• Cholesterol: 106mg
• Sodium: 572mg
• Potassium: 1230mg
• Carbohydrates: 37g
• Fiber: 6g
• Sugar: 6g
• Protein: 41g
• Vitamin A: 3420IU
• Vitamin C: 42mg
• Calcium: 176mg
• Iron: 4.6mg